Description
A warming and hearty beef stew that’s perfect for chilly evenings, filled with rich flavors and comforting textures.
Ingredients
Scale
- 2 pounds of beef chuck roast (cut into 1-inch pieces)
- 4 cups of beef broth
- 3 medium-sized carrots (peeled and chopped)
- 3 medium-sized potatoes (cubed)
- 2 medium onions (diced)
- 3 cloves of garlic (minced)
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of dried thyme
- 2 bay leaves
- Salt and pepper (to taste)
- 2 tablespoons of vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium-high heat and brown the beef for 5-7 minutes.
- Transfer the browned beef to a plate and set aside.
- Add onions and garlic to the same pot and sauté for 2-3 minutes until softened.
- Stir in the tomato paste, scraping any browned bits from the bottom of the pot.
- Return the beef to the pot, and mix well with onions and garlic.
- Pour in the beef broth, add Worcestershire sauce, thyme, and bay leaves, and bring to a simmer.
- Cover the pot and let it simmer for 1 hour on low heat.
- Add carrots and potatoes, stir, cover, and cook for another hour until tender.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
Optional add-ins include green peas, mushrooms, or corn. This stew freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg